Mexican Pork Tamales

Making Mexican pork tamales is a delightful process that involves preparing a flavorful filling, masa dough, and then assembling everything in corn husks before steaming. Here’s a traditional recipe for pork tamales:

Ingredients

For the Pork Filling:

• 2 lbs pork shoulder or pork butt, cut into large chunks
• 1 onion, quartered
• 4 cloves garlic, peeled
• 2 bay leaves
• 1 tsp salt
• 1 tsp black pepper
• Water to cover the pork

For the Red Chile Sauce:

• 6 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 cloves garlic, peeled
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp salt
• 1 tsp sugar (optional, to balance bitterness)
• 2 cups pork broth (from cooking the pork)

For the Masa Dough:

• 4 cups masa harina (corn flour for tamales)
• 3 cups pork broth (or warm water)
• 1 ½ cups lard (or vegetable shortening)
• 1 ½ tsp baking powder
• 1 tsp salt

For Assembling:

• 30-40 dried corn husks, soaked in warm water for 30 minutes

Instructions

Step 1: Cook the Pork

1. In a large pot, place the pork chunks, onion, garlic, bay leaves, salt, and pepper. Cover with water.
2. Bring to a boil, then reduce the heat and simmer for about 2 hours or until the pork is tender.
3. Remove the pork, shred it with forks, and set it aside. Reserve the broth for the red chile sauce and masa.

Step 2: Make the Red Chile Sauce

1. While the pork is cooking, toast the dried chiles in a dry skillet over medium heat until fragrant, about 1-2 minutes per side.
2. Place the toasted chiles in a bowl, cover with hot water, and let them soak for 20 minutes until softened.
3. Drain the chiles and place them in a blender with garlic, cumin, oregano, salt, and sugar. Add 2 cups of the reserved pork broth and blend until smooth.
4. Strain the sauce through a fine-mesh sieve into a large skillet to remove any solids.
5. Simmer the sauce for 10 minutes. Add the shredded pork to the sauce and cook for another 10 minutes to allow the flavors to meld. Set aside.

Step 3: Prepare the Masa Dough

1. In a large mixing bowl, beat the lard (or shortening) until fluffy.
2. In a separate bowl, combine the masa harina, baking powder, and salt.
3. Gradually add the masa mixture to the lard, alternating with the pork broth, and continue beating until the dough is light and fluffy. The dough should be soft but not sticky—if it’s too thick, add a bit more broth.

Step 4: Assemble the Tamales

1. Drain the soaked corn husks and pat them dry.
2. Spread about 2 tablespoons of masa dough onto the center of each husk, spreading it out into a thin layer.
3. Place 1-2 tablespoons of the pork filling in the center of the masa.
4. Fold the sides of the husk in toward the center, then fold the bottom up to encase the filling, leaving the top open.
5. Repeat the process with the remaining husks, masa, and filling.

Step 5: Steam the Tamales

1. In a large steamer pot, arrange the tamales upright, with the open ends facing up.
2. Cover the tamales with a damp cloth or leftover husks, then place the lid on the pot.
3. Steam the tamales for about 1.5 to 2 hours, checking periodically to ensure there is enough water in the steamer.
4. The tamales are done when the masa pulls away from the husk easily.

Step 6: Serve and Enjoy

• Let the tamales cool slightly before serving. Serve with salsa, guacamole, or your favorite sides.

Tips:

• Freezing: Uncooked tamales can be frozen and steamed later. Just add a bit more time to the steaming process.
• Masa Texture: The key to fluffy tamales is well-beaten masa, so don’t rush this step!

Enjoy your delicious homemade Mexican pork tamales